Quote from: chriswg on July 05, 2010, 12:03 PM
I've just ordered a copy and emailed the author to see if he wants to join the forum. If he is as dedicated to curry cooking as his website states hopefully he will become an active member here. It would be great to hear his thoughts on some of our recipes and techniques.

Maybe the OP could tell you more?

Quote from: Hargiwald on April 04, 2009, 03:33 PM

Until then, maybe I should translate this Swedish recipe for the other kind of chili that I found and make a thread later on here, that recipe is truly awesome.

Did you ever translate the Swedish recipe?

I think that you are correct in saying that there is too much of an obsession with the base sauce....but I think that the search for the elusive holy grail is an enjoyable one for most on here......so maybe no real harm done.

I went and did a Thai Cookery course a few weeks ago....just 3 dishes.  It's the first I have ever been on.  I watched the lady cook and taste and modify.....and I realised then that it's more of an art than a science.

I hope you continue to contribute gazza91

Did anybody see him on the Saturday Kitchen programme today.  He was 'chatting' live on the web after the show.  Here is a transcript of what he said.  It may be of interest.  My question is in red:

Daniel Boardman (St Andrews): It is my grandfathers 70th birthday this friday and I was wondering if you had any ideas for some canopays?
Atul Kochhar (GUEST): You make some nice chicken tikka, samosas and onion bhajis.
richard (hednesford): Hi Atul, great fan of your food. which spices benefit from dry frying before grinding?
Atul Kochhar (GUEST): Most of the spices qualify for this. This process removes extra moisture from spices, but coriander and cumin benefit a lot from this.
John  (Falkirk): Loved the programme, whats the way to cook perfect basmati rice?
Atul Kochhar (GUEST): My personal preference is to just have boiled basmati rice, but if you wish to make pilau, you can check out my recipe on the BBC Food website.
David (Wales, UK): Hi Atul.  I understand Indian restaurants make a generic curry base for all thier curries.  Could you give a base recipe please?
Atul Kochhar (GUEST): Most of the good Indian restaurants have different sauces for different dishes. If you are after a basic curry sauce, then the way to make it is saute whole spices (you can use cumin, cinnamon, cardomon, cloves, bay leaves), then add chopped onions. Add a ginger-garlic paste and powdered spices (turmeric, coriander and red chilli), add chopped tomatoes and cook it through. There you have the basic sauce.
Tim (Kettering): When making a curry is there a set method for cooking the ingredients? ie where and when do the onions, spices go in?
Atul Kochhar (GUEST): Yes. The sequence is that the whole spices go first. Then onions, then the ginger-garlic paste, then powdered spices and then tomatoes. That's it!
Jayne (Glasgow): Hey Atul, What is your favourite Meal?
Atul Kochhar (GUEST): Thai cuisine is my favourite. So anything Thai.
John (Lancashire): hi atul, what can I use in curries in place of coconut (due to food intolerance)
Atul Kochhar (GUEST): Try yoghurt, but do not bring the sauce to boil.
Shameela (London): Atul, are your restaurants halal?
Atul Kochhar (GUEST): Some meats are and some aren't. Always ask the waiter.
Jackie (Sydenham,London): Is king prawn on puree authentic and if so how can i make it?
Atul Kochhar (GUEST): It's authentic British!
Jane Smith (Healing, grimsby): I have coeliac disease but adore indian food. Are most sauces thickened with gram flour or is wheat flour widely used in indian cuisine?
Atul Kochhar (GUEST): Always mention it to the waiters when eating in Indian restaurants as some chefs, trying to be creative, could have used something different.
Phil (Waslall ,West Mids): Hi Atul. How do i make Gulab Jahms please.
Atul Kochhar (GUEST): Please check out James' recipe which is on the website.
john (sheffield): what are the best chillys to use in a curry
Atul Kochhar (GUEST): Mild ones.
John Tinkler (Kildare , near Dublin.): Atul, Can you repeat the name of your Dublin resturant.
Atul Kochhar (GUEST): Ananda.
dixi (swindon): what is your favourit vegg book?
Atul Kochhar (GUEST): I haven't written one yet! I like Gregg Wallace's veggie books - he's written a couple and I think they're inspirational.
Sarah (Norwich): Do you have any Atul-ish methods for updating the classic british roasted vegetable selection for a Sunday Roast?
Atul Kochhar (GUEST): I love serving cumin potatoes instead normal spuds and also while roasting vegetables I like to spice it with bay leaves, cloves and pepper.
Alan (Dunfermline): Looking at today's fish pie I would tend to add a little cummin - do you thnk that would work
Atul Kochhar (GUEST): Absolutely.
Pipi (Windsor): I am doing a junior master chef competition, what would be a good dessert to do in under an hour?
Atul Kochhar (GUEST): A great classic - bread and pudding with a twist. Let it be your imagination....
Jim Morgan (Hamilton): Going to Brick Lane for a curry with London friends. Any you would recommend?
Atul Kochhar (GUEST): Ravi Shankar is my favourite one there.
Bill (Chesire): Do you do any cookary schools?
Atul Kochhar (GUEST): I do masterclasses at Benares and Vatika.
Joanne (Maidstone): Do you eat differently at home to what you serve in your resturants?
Atul Kochhar (GUEST): Yes I do. I prefer simpler food at home.
Al (Stirlingshire): Atul, what does Ananda mean?
Atul Kochhar (GUEST): It means "eternal joy" (according to Buddhist philosophy)
Mayan (Wolverhampton): Hello Atul, where would a good place to start to pursue a more in depth understanding differing regional indian cuisine. would you reccomend any courses i could take?
Atul Kochhar (GUEST): In the UK there isn't any, but if you're visiting India, you can browse on the web to find several available.
Janet (Bury, Lancashire): Hi Atul, sorry lost my connection.  What is spring roll pastry and how do yoou make it please?
Atul Kochhar (GUEST): It's generally best bought.
Hitch (Kettering): What are the ingredients for Naan? I've tried loads of combinations with no success.
Atul Kochhar (GUEST): Manju Mahli's a good chef, try hers: ttp://www.bbc.co.uk/food/recipes/database/naanbreads_77147.shtml
Gill (Cheshire): What is ur idea of food heaven? and what is ur idea of food hell?
Atul Kochhar (GUEST): Food heaven is seafood and food hell, I haven't thought of it much!
Alan (Dunfermline): What types of dishes would you generally use black cardomon in rather than green
Atul Kochhar (GUEST): Mainly with heavy meat curries. You could use a combination.
susan (sheffield): Hi atul...could you please tell the shops which sell buffallo meat in england
Atul Kochhar (GUEST): Browse online to find a supplier - I know there are several.
Helen (Orkney): Hi Atul, How are you? How do you like your Eggs?
Atul Kochhar (GUEST): Still learning omelettes!
aud (hereford): name a couple of easy recipee indian cook books
Atul Kochhar (GUEST): Manju Mahli's a good author and another one is Mrivula Baljekar. They have written several.
Atul Kochhar (GUEST): Thanks for all your questions. See you all on Saturday Kitchen again soon!

I have been following this thread but I have somehow missed where he mentions which Curry Powder to use.....Is it mentioned here or elsewhere?  Thanks.

I just received The Curry Bible as a Christmas gift.  Anybody else have it?  It looks pretty good with some very nice pictures of curries in it.  Also, seems to be good descriptions of the cooking proedures to be followed.  There are curries there from India, Thailand, Malaysia, Indonesia etc.

Quote from: Curry King on December 04, 2008, 10:07 AM
I actually curried what was left of our Turkey last year for the evening, wasn't too bad if I remember correctly.   

Can you remember what recipee you used?  Or anybody else who has one for Curried left-ver turkey?

Quote from: Derek Dansak on November 21, 2008, 08:26 AM
search ebay for "50 best indian curries", is anj impressive book. lovely pics as well. some fab traditional recipies in here. its taught me a few new tricks

I've got that one and I have made a few curries from it.  Shows you how to make some kind of basic curry sauce too.

How about the book 'Curry'with dishes from India, Thailand, Malaysai and Indonesia published by DK.

I used to have this land-lady who was once upon a time married to an Indian man.  She spent years living in India....not sure which part and not that interested at the time....I was in my early 20's.  Anyway, she used to concintuously cook Indian dishes for me.  They were magnifiecent.  Anyway, she used to have this Indian Pickle which she had made up herself and it was really good.....I remember here calling it what I thought was Panch rang.  I did a search and this is what I came up with and really does look what I rember eating at her house some 20 years ago.  (I can remember her telling me that panch meant 5 in some Indian language.)


http://www.tarladalal.com/recipe.asp?id=3013

Anybody tried this or better still tried making it or have a recipee for it?  Would it be easy to get the ingredients in the UK?

Mine was somewhere in Cardiff in the early 80's.  I live in west Wales and went there as a school kid for some reason or other.  There were two of us....myself and this female pupil from our school.  There were no Indian restaurants where I lived at the time so I was clueless as what to order.  I ordered a Vindaloo.  A couple of mouthfulls and that was it....too hot. I can remembe now the disapointment of spending so much on something I couldn't eat.  I started off eating Chinese curries which I think looking back were more prevalent in those days.  I can remember finding them quite hot!!  I just love spicy food....Indian, Thai, Chinese, Mexican..............